Fresh Corn Pie

Kelly Williams


This is a very old recipe of mine. Just a pretty and delicious way to serve that yummy summer corn! You could probably sub frozen corn, but I don't think canned corn would be a very good substitute for this recipe. It would probably be very mushy.
Photo by Junebug


★★★★★ 1 vote

15 Min
40 Min


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  • 1-9
    deepdish pie shell, flute edges high
  • 4
    eggs, lightly beaten
  • 1 1/4 cups
    heavy whipping cream
  • 1 tsp.
  • 1 Tbl.
    grated yellow onion, or very finely chopped
  • 1 1/2 cups
    fresh corn kernals
  • 1 cup
    lightly packed shredded extra-sharp cheddar cheese
  • ·
  • 1 Tbl.
    fresh chopped parsley

How to Make Fresh Corn Pie


  1. Preheat oven to 425º. Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.) Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell. Sprinkle with a little paprika for color. Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes. Garnish with fresh chopped parsley if desired.

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About Fresh Corn Pie

Hashtag: #corn

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